LUARY OF CONGRESS, 

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flfaul.... iq^rig|i 

Shelf SjLH. 

UNITED STATES OF AMERICA 



CLthat one can do 



CHith a Ghafing-Dish. 



A GUIDE POI^ 



AMATEUR COOKS 



0 / 



By H. L. S. 

SECOND EDITION— REVISED. 



NEW YORK: 
JOHN IRELAND, 

1 197 BROADWAY, 
iSqo. 




t 




Copyright, 1889, 
H. L. SAWTELLE. 

COPYRI&HT, 1890, 
BY 

JOHN IRELAND. 



The Manhattan Press print, 130th St. & 11th Ave., n. y. 



'"pHIS foretaste of Epicurean delights I dedicate to an old 

friend in the Admiralty, the delicacy of whose gastronomic 

perceptions is the best authority i can offer, for the excellency 
of these recipes. 



3 



i 



r J~ 1 HE spirit of each dish, and zest of all, 
Is what ingenious cooks the relish call, 
For though the market sends in loads of food, 
They are all tasteless, till that, makes them good." 

— Kings Cookery. 



4 



! 



^_TE that can grasp the golden mean, 
And is content to live between 

The little and the great — 
Knows not the wants that plague the poor, 
Nor the plagues that fret the rich man's door." 

— Horace. 



|_JE that will have a cake out of wheat, must needs 
tarry at the grinding." — Troilus and Cressida. 



5 



' ' ~\^J'E may live without poetry, music and art, 

We may live without conscience, and live without heart ; 
We may live without friends, we may live without books. 
But civilized man cannot live without cooks ! 
He may live without books — what is knowledge but grieving? 
He may live without hope — what is hope but deceiving? 
He may live without love — what is passion but pining? 
But where is the man that can live without dining"?" 



6 



HAT does cookery mean? It means the knowledge of 
Medea, and of Circe, and of Calypso, and of Helen, and 
of Rebekah, and of the Oueen of Sheba. It means knowledge 
of all herbs, and fruits, and balms, and spices, and of all that 
is healing- and sweet in groves, and savory in meat. It means 
carefulness and inventiveness, watchfulness, willingness, and readi- 
ness of appliances. It means the economy of your great-grand- 
mother, and the science of modern chemistry, and French art, 
and Arabian hospitality. It means, in fine, that you are to see 
imperatively that every one has something nice to eat." — Ruskin. 

It means, also, that much may be done by taking pains with 
a chafing-dish. 




7 



A N Agate Chafing-Dish, of extra size, is manufactured expressly 
for the recipes contained in this book, and it is preferable 
to any other (except sterling silver), not only on account of the 
smooth, polished surface, but the much greater amount of heat 
to be obtained quickly. 



TT will be noticed that the recipe used almost invariably for 
the chafing-dish source, is two tablespoonfuls of flour, mixed 
smoothly with two tablespoonfuls of melted butter; the spoon- 
fuls of flour should be scant, even tablespoonfuls, and those of 
butter, heaping. Good stock can be made at a moment's notice 
by dissolving a dessert-spoonful of fluid beef in half a pint of 
boiling water, well seasoned with pepper, salt, and two or three 
drops of extract of celery, and a small teaspoonful of onion 
juice. 



IO 



T ESPECIALLY recommend the use of Johnston's Fluid Beef 
^ for stock and sauces. It is an extract of the choicest beef, 
prepared (under letters patent) with scrupulous care, and is not 
only nutritive, but very palatable. It has a much more agree- 
able flavor than any of the other condensed preparations of 
beef, and for chafing-dish use it will be found to be almost 
indispensable, as many of the recipes depend for their excellence 
partly upon this invaluable preparation. 



ii 



Clams. 

TTAVE twenty-five clams chopped fine; put in the chafing-dish 
two tablespoonfuls of butter ; when melted, add two table- 
spoonfuls of flour. Add the clams, with half a pint of their 
juice ; season well with pepper and salt, and let them simmer 
from ten to fifteen minutes. Just before serving, add a gill of 
cream, and let it come to a boil ; serve hot. 



12 



Lobster au Naturel. 

EAT the yolks of two eggs, with two tablespoonfuls of 
butter, until smooth ; add a gill of cream ; season well with 
pepper and salt; stir in the finely-chopped meat of a freshly- 
boiled lobster ; let it simmer for a few minutes, and serve hot. 
Do not let it boil, as that would cook the egg too much. 




13 



Lobster a la Newberg. 

'TAKE the nicest part of two small or one large lobster, cut 
into small slice, put in the chafing-dish with a tablespoonful 
of butter; season well with pepper and salt, pour over it a 
gill of wine ; cook ten minutes ; add the beaten yolks of three 
eggs and half a pint of cream. Let all come to a boil, and 
serve immediately. 



Lobster. 

/^HOP or shred the meat of a cold, boiled lobster, tail and 
^ claws ; pour over it the juice of two lemons, add half a 
teaspoonful of cayenne, and a teaspoonful of salt. Put in the 
chafing-dish three tablespoonfuls of fresh butter; when melted, 
add the lobster. Let it simmer for about ten minutes, stirring 
constantly.— Caterer. 



15 



Fish Roe 



UT two tablespoonfuls of butter in the chafing-dish, with a 



(which has been previously boiled about ten minutes in salted 
water). Break up lightly with a fork, add the yolks of two 
hard-boiled eggs, mashed fine, a small cup of grated bread 
crumbs, a little chopped parsley, pepper and salt. Stir con- 
stantly until all is well mixed, and serve very hot. 




tablespoonful of vinegar or lemon juice. Add a shad roe 



Rechauffe of Fish, 

/~^UT fine, any cold-boilecl fish; put in the chafing-dish with 
^ two tablespoonfuls of butter ; when melted, add a cupful of 
bread crumbs, two eggs beaten slightly, two tablespoonfuls of 
cream or milk, a teaspoonful of anchovy paste, a little pepper 
and cayenne. Mix all well together ; let it simmer about five 
minutes, stirring constantly, and serve. 



17 



Salmon a la Reine, 

T~)UT two tablespoonfuls of butter in the chafing-dish; when 
melted, stir in gradually a tablespoonful of flour; stir until 
quite smooth ; add a gill of water, the juice of a lemon, pepper, 
salt, a small onion, minced very fine or grated, and the yolks of 
three hard-boiled carp's, mashed fine. Add a can of salmon or a 
pound of fresh-boiled salmon ; let it simmer about five minutes 
and serve. 



lS 



Curried Fish. 

/^OOK one tablespoonful of onion, cut very fine, in one table- 
^ spoonful of butter, five minutes. Be careful not to burn. 
Mix one tablespoonful of curry powder with one tablespoonful 
of Hour, and stir into the melted butter. Add, gradually, half 
a pint of milk or cream, stirring constantly. Then add a large 
cupful of any kind of cold-boiled fish ; let it simmer a few 
minutes, and serve very hot. 



19 



Saute of Scollops. 

/^UT in small pieces half a pint of scollops, which have been 
^ previously boiled about fifteen minutes; squeeze the juice 
of two lemons over them ; add half a teaspoonful of cayenne, a 
teaspoonful of salt, two tablespoonfuls of butter ; put all in the 
chafing-dish. Stir constantly for about ten minutes, and serve. 



20 



Bouches d'Huitres. 

OLL large oysters in pepper and salt; have ready some very 
^ *■ thin slices of salt fat pork ; wrap each oyster in a slice, and 
fasten with a wooden toothpick. Put in the chafing-dish, and 
cook just long enough to crisp the pork. 



21 



Oysters Sautes. 

O ELECT a dozen large, fine oysters, drain the juice thoroughly 
^ from them, butter the chafing-dish well, and when very hot 
place the oysters in single layers. When brown on one side turn 
it upon the other, and brown that also. While cooking, keep 
adding a little butter ; this, combining with the juice given out by 
the oyster, forms a brown skin in the chafing-dish, and is the very 
quintescence of oyster flavor. Season with pepper and salt ; when 
nicely browned, serve all, oysters and skin, very hot. — Caterer. 



Scolloped Oysters, 

T)UT in the chafing-dish two tablespoonfuls of butter and a 
gill of cream ; put in a layer of oysters, well drained, and 
sprinkle over it two tablespoonfuls of cerealine (Cerealine Flakes), 
another layer of oysters, more cerealine and some small bits of 
butter ; season with pepper and salt. Put on the cover, and cook 
from five to ten minutes. 



23 



Oysters a la Creme, 

~P)UT in the chafing-dish two tablespoonfuls of butter, half a 
pint of cream, a salt-spoonful of salt, same quantity of 
pepper, a little powdered mace, or grated nutmeg, and two bay 
leaves. When it boils, sift in two dessert-spoonfuls of finely 
powdered cracker crumbs ; add twenty-five oysters, blanched and 
drained, cook two minutes, and serve on hot toast. 



24 



Mock Oyster Stew, 

'""PAKE a small piece of salt cod, which has been soaked in 
cold water over night, and cooked until soft (which should 
be done by simmering slowly, not boiling), shred it fine and 
mix well with it a tablespoonful of dry flour. Put it in the 
chafing-dish with two tablespoonfuls of butter, a dozen oyster 
crackers split ; pour over the mixture two cups of hot milk or 
cream ; season with pepper, and stir constantly five or ten 
minutes. 



25 



Scorched Salt Fish. 

~~)ICK a small piece of the thickest part of a salt cod, which 
has been soaked over night, into long flakes ; dry with a 
napkin ; put in the chafing-dish two tablespoonfuls of butter ; 
when very hot, put in the flakes of fish, brown a little on both 
sides; serve very hot. It is a good appetizer. 



26 



Salt Cod Fish, Desiccated, 

T)UT in the chafing-dish two tablespoonfuls of butter; when 
melted, add one tablespoonful of flour, stirring constantly ; 
add half a pint of desiccated codfish, which has been soaked 
for an hour in tepid water. Add a gill of cream and a little 
pepper, and, if you like, a suspicion of grated nutmeg. Let 
it all simmer for ten minutes, stirring constantly. — Caterer. 



27 



White Fish a la Provencale. 

"P)UT in the chafing-dish two tablespoonfuls of butter; when 
melted, add one tablespoonful of flour and a gill of milk 
or cream. Mash fine the yolks of four hard-boiled eggs, which 
mix well with a teaspoonfuls of anchovy paste ; stir constantly 
until it boils. Add a pound of cold-boiled halibut, cod, or any- 
white fish, cut in small slices, let it simmer a few minutes, and 
serve. 



28 



Saute of Oyster Crabs. 

T}UT one tablespoonful of butter in the chafing-dish ; when 
melted, add two tablespoonfuls of thick cream, season with 
salt and cayenne ; when very hot, add half a pint of oyster 
crabs, cook one minute, and serve. 



29 



Dried Beef with Eggs. 

T^UT two tablespoonfuls of butter in the chafing-dish, with 
two gills of cream or milk, and a quarter of a pound of 
dried beef, shaved very thin ; let it simmer for about ten 
minutes, then stir in rapidly three or four eggs; serve as soon 
as the eggs are set. 



30 



Frogs. 



T^R-OGS can be purchased in the market prepared for cook- 
ing; cut them in .halves, lengthwise; separate the legs. Put 
three tablespoonfuls of butter in the chafing-dish ; when melted, 
add a tablespoonful of flour, stir until smooth, then add a gill 
of cream, then the frogs, well seasoned with pepper, salt and a 
little grated nutmeg. Put on the cover and cook for twenty 
minutes. A little more cream or milk may be added while 
cooking. — Caterer. 



Beefsteak a la Mode, 

~T)UT a pound of beefsteak, cut about an inch thick, in the 
chafing-dish, in which two tablespoonfuls of butter has been 
melted, with two or three slices of lemon. Let it cook slowly 
five or ten minutes ; then pour over it a gill of good stock, 
or the same quantity of hot water, in which a dessert-spoonful 
of fluid beef has been dissolved, also a gill of port wine. Allow 
the whole to simmer slowly ten minutes longer. When ready 
to serve, squeeze the juice of a lemon over the steak. — Caterer. 



32 



Curried Veal. 



UT into small pieces, half an inch square, about a pound of 



of butter, an onion, a tart apple, and a clove of garlic, all 
minced fine ; then stir in a tablespoonful of curry powder, and 
half a tablespoonful of flour ; add the meat and pour in half a 
pint of stock, or the same quantity of hot water, in which a 
dessert-spoonful of fluid beef has been dissolved. Add a little 
lemon juice and salt, let it all simmer slowly a few minutes, 
and serve hot. 




cold roast veal ; put in the chafing-dish two tablespoonfuls 



33 



Calf's Liver Saute, 

in the chafing-dish two tablespoonfuls of butter and a 
tablespoonful of onion, minced fine. When very hot, add 
half a pound of calf's liver, cut in slices, well seasoned with 
pepper and salt and dredged with flour. Saute on both sides, 
and serve hot, with a sauce made by beating the yolk of an 
egg with a tablespoonful of butter, a little cayenne, and a dessert- 
spoonful of lemon-juice. 



34 



Salmi of Game. 

T~)UT the remains of a roast partridge in the chafing-dish, with 
a small piece of raw ham chopped fine, and a small onion 
chopped fine. Put in a little lace bag, containing a clove of 
Lrarlic (bruised), three bay leaves, three cloves and a blade of 
mace. Add half a pint of water, and let it all boil slowly half 
an hour. Remove the sac aux fines herbes, add two table- 
spoonfuls of butter, made into a smooth paste, with one table- 
spoonful of flour and a glass of white wine. Stir constantly a 
few minutes and serve. 



35 



Capilotade of Turkey, 

pUT up the remains of cold roast turkey in small pieces. Put in 
^ the chafing-dish two tablespoonfuls of butter ; when melted, add 
two tablespoonfuls of flour, stirring constantly until smooth ; season 
with pepper, salt, and a tablespoonful of chopped parsley. Add half 
a pint of stock or cream, put in the pieces of turkey, with five or six 
mushrooms ; let it all simmer for about ten minutes; just before serv- 
ing, add a glass of wine. 



36 



Canvas-Back Duck. 

TAKE a cold canvas-back, or any wild duck, which has been pre- 
viously roasted for ten minutes in the oven ; divide into suitable 
pieces ; put two tablespoonfuls of butter in the chafing-dish, with two 
gills of port wine and a little currant jelly ; season with pepper and 
salt, cover the chafing-dish, and cook from five to ten minutes. — 
Caterer. 



37 



Ox Tongues, Deviled. 

/^UT into slices one of Libby, McNeill & Libby's ox tongues; 
^ put a layer of them on an ordinary dinner plate, sprinkle over 
with dry mustard, a little cayenne, and two teaspoonfuls of salad oil ; 
place over this another layer of tongue and season as before. Repeat 
this until a sufficient quantity of the tongue has been treated ; let it 
remain for three or four hours. Put a tablespoonful of butter in the 
chafing-dish, and when very hot add slices of tongue, and brown 
quickly. Add more butter as it is required. 



38 



Curry of Cold Roast Beef. 

r^UT some slices of cold roast beef into rather small, square pieces, 
^ and dredge them with flour. Chop a small onion fine, and fry 
it in two tablespoonfuls of butter in the chafing-dish ; add a gill of 
stock, and one tablespoonful of curry powder ; put in the pieces of 
beef, and let all simmer ten or fifteen minutes. 



39 



Curry Sauce for any kind of Cold Meat. 

'QUT two tablespoonfuls of butter in the chafing-dish with onegood- 
sized onion minced fine, eight or ten pepper-corns, a blade of 
mace, two or three bay leaves. Stir until the onion becomes nicely 
browned, then add two tablespoonfuls of flour, one tablespoonful of 
curry powder, a desert-spoonful of vinegar, a pinch of salt, three gills 
of boiling water, in which a tablespoonful of fluid beef has been 
dissolved, or the same quantity of good stock. Let all simmer five 
or ten minutes, stirring constantly. Strain, and stir in any kind 
of cold meat cut in thin slices, or dice. 



40 



t 1 



Venison Steak. 

TTAVE the steak cut about an inch and a half thick. Lay it in the 
^ ^ chafing-dish, in which two tablespoonfuls of butter have been 
melted. Season with pepper and salt. Add two gills of port wine, 
and a tablespoonful of pure red currant jelly. Cook until one side is 
done, then turn, and cook the other side. The decree of cookino- 
must depend upon your own taste. — Caterer. 



41 



Fritadella. 



UT in the chafing-dish two tablespoonfuls of butter ; cook for 



■*~ about two minutes a tablespoonful of very finely minced onion ; 
add a cupful of bread crumbs, and a cupful of any kind of cold meat 
minced fine; season with salt, pepper, a little grated nutmeg, and the 
grated yellow rind oi a fresh lemon; add half a gill of hot water, in 
which a dessert-spoonful of fluid beef has been dissolved, or the 
same quantity of stock. Let all simmer for about five minutes, and 
just before serving, add two beaten eggs, well stirred in. 




42 



English Stew. 

f~^\JT any kind of cold meat, as for hash, sprinkle it with pepper, salt 
^ and flour, and lay it in the chafing-dish, in which a tablespoonful 
of butter has been previously melted, with some pickled cabbage or 
onions. Pour over it a gill of hot water, in which a tablespoonful of 
fluid beef has been dissolved, a tablespoonful of mushroom catsup, 
and a dessert-spoonful of taragon vinegar. Let all simmer for ten 
minutes, stirring occasionally. 



43 



* 



Bubble and Squeak. 

T)UT in the chafing-dish two tablespoonfuls of butter; slightly 
cook some thin slices of cold corned beef, well peppered ; 
add some cold boiled cabbage, chopped fine, well seasoned with 
pepper and salt, a tablespoonful of pickled cucumber and -onion, 
mixed, and a small teaspoonful of made mustard ; serve hot. 



44 



Tripe. 

H^RIPE should be chosen thick, fat and white, and should be 
* boiled perfectly tender. Put two tablespoonfuls of butter 
in the chafing-dish; when melted, add a tablespoonful of flour, 
a gill of cream or a gill of milk ; add three or four young 
onions, chopped fine, pepper, salt and a little made mustard. 
When well mixed, add half a pound or more of tripe, cut in 
short strips ; let it all simmer about five minutes, and serve 
hot. A few oysters and a little grated nutmeg are an excellent 
addition. 



45 



Tripe Saute. 



UT two tablespoonfuls of butter in the chafing-dish ; when 



■*~ very hot put in half a pound of honey-comb tripe, well 
boiled, cut in strips about three inches long. When brown on 
both sides, take out the tripe and add a tablespoonful of flour, 
a small onion minced fine, and half a pint of cream. Season 
well with pepper and salt ; let it simmer a few minutes, then 
return the tripe to the chafing-dish, and serve" when hot. 




46 



Chicken a la Reine. 



UT in the chafing-dish a tablespoonful of butter and a pint 



of the water in which a chicken has been boiled ; season 
with salt and pepper. Mash the yolks of four hard-boiled eggs, 
and mix with half a cupful of fine bread or cracker crumbs, 
soaked until soft in half a pint of cream or milk ; cut the 
white meat of the chicken very fine ; mix all together, and let 
it simmer for about five minutes, and serve. If not thick 
enough, add more bread crumbs. 




47 



Ham a l'Espagnole. 

T)UT rather a thick slice of ham in the chafing-dish, in which 
you have melted a little butter, brown on both sides, take 
out the ham and mix with the fat in the chafing-dish two 
tablespoonfuls of very fine bread crumbs, and half a gill of 
good cider, not too hard ; season with salt and pepper and a 
little chopped parsley. Mix all well together, put back the ham, 
and, when hot, serve. 



4 s 



Minced Collops au Naturel, 

z^RDER from the butcher a pound of beef from the tender 
part of the round, chopped very fine, quite free from fat, 
skin, etc.; season with pepper and salt; put in the chafing-dish 
before it is hot ; stir constantly until it becomes very hot, to 
prevent the meat forming in lumps. Saute it in its own juice 
for about ten minutes ; then add a tablespoonful of butter, a 
small onion minced very fine, a teaspoonful of mushroom ketchup 
and a tablespoonful of Hour made into a smooth paste with a 
little butter. — Caterer. 



49 



Sweet-Bread and Mushroom Ragout, 

T)UT in the chafing-dish two tablespoonfuls of butter ; when 
melted, two tablespoonfuls of flour, stirring constantly. 
Season with salt and pepper ; add a gill of cream, a cold- 
dressed sweet-bread, and a dozen mushrooms, cut into small 
dice. Let all simmer for about ten minutes, stirring often. 



50 



Veal Kidneys Sautes. 



UT two tablespoonfuls of butter in the chafing-dish ; add a 



small onion, minced fine ; when very hot add a veal kidney 
cut in thin slices ; let them cook for about five minutes, turning 
often. As soon as they are nicely browned, add a tablespoonful 
of mushroom ketchup, and either a tablespoonful of stock or a 
dessert-spoonful of fluid beef, dissolved in a little cream. Season 
with pepper and salt, and, if you like, just before serving, add 
a glass of Madeira or Sherry. 




51 



Chicken Terrapin. 



UT in the chafing-dish the dark meat of cold chicken, turkey 



or grouse, cut in small slice, with half a pint of cream or 
stock, and when it comes to a boil stir in the following mix- 
ture : two tablespoonfuls of butter rubbed into a smooth paste 
with a tablespoonful of flour and the yolks of three eggs, a 
teaspoonful of dry mustard, a little cayenne pepper and salt, 
all mixed with a little cream or stock. Let it simmer a few 
minutes (not boil), and when ready to serve stir in a large 
wineglass of Madeira. 




52 



Mutton or Lamb Rechauffe. 

72)UT in the chafing-dish two tablespoonfuls of butter; when 
melted, add, stirring constantly, a tablespoonful of flour ; 
add a gill of water ; when it bofls, stir in a heaping teaspoonful 
of fluid beef, and one or two teaspoonfuls of mushroom or 
walnut catsup. Add the cold mutton or lamb cut in small 
dice, or thin slices, let it simmer about five minutes and serve. 



53 



Sweet-Breads. 

T)UT two tablespoonfuls of butter in the chafing-dish ; when 
very hot put in the sweet-breads (which have been pre- 
viously boiled and prepared), cut in small pieces. Cook about 
five minutes ; take out the sweet-breads ; add gradually a table- 
spoonful of flour, pepper and salt, and a gill of cream. Stir 
constantly until you have a smooth sauce, return the sweet- 
breads to the chafing-dish, and serve hot. 



54 



Lima Beans. 



DD to a pint of young Lima beans, previously boiled and 



seasoned with butter, salt and pepper, half a pint of freshly 
gathered mushrooms. Put a tablespoonful of butter in the 
chafing-dish ; when melted, add beans and mushrooms with half 
a gill of cream ; let it all simmer for about ten minutes, and 
serve hot. — Caterer. 




55 



Tomatoes and Mushrooms. 

A DD to a pint of tomatoes, previously cooked, half a pint 
^ of mushrooms, a heaping tablespoonful of bread crumbs, a 
tablespoonful of butter ; season with pepper and salt, and simmer 
for a few minutes, lon£ enough to cook the mushrooms, and 
serve on slices of buttered toast. — Caterer. 



56 



Potatoes Rechauffe. 

r^VT half a dozen cold-boiled potatoes into slice; put in the 
^ chafing-dish with a tablespoonful of butter and half a pint 
of cream ; let it simmer about five minutes and then stir in a 
teaspoonful of lemon juice, a little chopped parsley, pepper and 
salt, and the beaten yolk of two eggs ; let it simmer (not boil) 
and serve hot. 



57 



Bread Saute. 

f^UT the crust from a thick slice of bread; put in the chafing- 
^ clish two tablespoonfuls of butter; when very hot, brown 
the bread on both sides, take it out, and put in two tablespoon- 
fuls of grated ham, two tablespoonfuls of grated cheese, and a 
gill of cream; season with cayenne pepper. Mix all well 
together, and when very hot spread the mixture on the toast. 



53 



Saute of Mushrooms. 

in the chafing-dish two tablespoonfuls of butter; when 
^- melted, add a tablespoonful of flour, stirring constantly. 
When smooth, add salt, pepper and a tablespoonful of lemon 
juice, a little mushroom ketchup, and half a pint of boiling 
water, in which a tablespoonful of fluid beef has been dissolved. 
Add the mushrooms, and boil until tender. 



59 



Potatoes a la Lyonnaise. 

T)UT two tablespoonfuls of butter into the chafing-dish; when 
melted, add two or three onions, chopped fine ; cook two 
or three minutes ; then add half a dozen cold-boiled potatoes, 
sliced, well seasoned with pepper and salt ; saute a nice light 
brown. Just before serving, add a tablespoonful of finely 
chopped parsley. 



60 



Fried Tomatoes. 

f^UT fine, ripe, solid tomatoes in halves; dredge them with 
^ pepper, salt, and sifted cracker dust. Put three tablespoon- 
fuls of butter in the chafing-dish ; when very hot, cook the 
tomatoes on both sides and serve. A little onion juice is an 
improvement. 



61 



Beignets de Pommes. 

HHAKE some soft, tart apples, peel and remove the pips ; cut 
in round, thin slices; plunge them in a mixture of brandy, 
lemon juice and sugar, until they have acquired the taste; drain 
them, dust them with flour. Put in the chafing-dish three table- 
spoonfuls of butter ; when very hot, fry the slices on both sides, 
sprinkle powdered sugar and cinnamon, and serve very hot. 



62 



Petit Pois. 

T}UT two tablespoonfuls of butter in the chafing-dish ; when 
melted, add a can of French peas ; season with pepper 
and salt. Let them cook for about ten minutes. — Caterer. 



63 



Eggs a la Jardiniere. 

T)UT into the chafing-dish two tablespoonfuls of fresh butter; 

when melted, add a tablespoonful of chopped mushrooms 
or truffles. Season with pepper and salt ; add four or six eggs, 
beaten slightly. Stir constantly, until set, about two minutes, 
and serve hot, on toast. 



64 



Omelet. 

^3 EAT three fresh eggs slightly with two tablespoonfuls of 
cream ; season with pepper and salt. Put a tablespoonful 
of butter in the chafing-dish, and when very h,ot, pour in the 
egg, holding the dish by the handle in the left hand ; scrape 
up rapidly from all parts of the pan the cooked egg, letting the 
liquid portion follow the knife. The moment it is sufficiently 
cooked, which will be in forty to fifty seconds, slip the knife 
under the left edge and fold the omelet over rapidly, gently, 
and neatly to the side of the pan opposite the handle. Have 
ready a warm oval plate, reverse it on the pan, turn pan and 
plate over quickly together, and the omelet will rest on the 
plate. 



65 



Tomato Omelet. 

AKE the omelet according to directions on the preceding 
^ page. Just before pouring it into the pan, add very 
solid pieces of tomato, cut in small dice, over which a little 
onion has been grated. Season with a little cayenne. 



66 



Curried Eggs, 

T)UT two tablespoonfuls of butter in the chafing-clish ; mince 
two small onions very fine, and cook until they begin to 
brown ; stir in two dessert-spoonfuls of curry powder, mix well, 
and acid two tablespoonfuls of flour, stirring quickly all the 
time; then add half a pint of veal or chicken stock, or the 
same quantity of boiling water, in which a tablespoonful of 
fluid beef has been disolved. When the mixture has simmered 
gently for about ten minutes, add two tablespoonfuls of cream 
and six hard-boiled e^ors, cut in slices. When well heated 
through, serve. 



67 



Fricasseed Eggs, 

T)UT two tablespoonfuls of butter in the chafing-dish; when 
melted, add a tablespoonful of flour, stirring constantly, a 
sprig of parsley, cut fine, five or six minced mushrooms, half a 
pint of white stock, veal or chicken, or the same quantity of 
cream, in which a dessert-spoonful of fluid beef has been dis- 
solved. Simmer about five minutes, and add six hard-boiled 
eggs, cut in thick slices; boil up once, and serve hot. 



63 



Eggs a l'Espagnole. 

T)UT in the chafing-dish a tablespoonful of the best olive oil, 
in which cook a clove of garlic, chopped very fine ; add 
three sliced tomatoes, half a dozen sliced mushrooms, two or 
three slices of smoked beef tongue, minced fine. When very 
hot, add three or four eggs, beaten slightly, stirring rapidly all 
the time. As soon as the eggs are set it is ready to serve. 



6 9 



Ham and Eggs. 

T}UT two tablespoonfuls of butter in the chafing-dish ; when 
melted, add half a pound of lean, boiled ham, cut in 
small dice, a little pepper, a tablespoonful of chopped chives' or 
onions, add six, eight or ten eggs. Stir constantly until the 
eggs are cooked. — Caterer. 



70 



Eggs a la Maitre d' Hotel. 

"2)UT in the chafing-dish two tablespoonfuls of butter; when 
hot, stir in three or four onions, cut very fine, and cook 
until a light brown. Add a tablespoonful of flour, stirring con- 
stantly, a small cupful of cream or milk, a little finely chopped 
parsley, pepper and salt. Add six hard-boiled eggs, cut in 
quarters. When hot, serve. 



71 



Scrambled Eggs, 

T)UT a tablespoonful of butter in the chafing-dish, pepper and 
salt ; when hot, add a gill of cream and six eggs. Stir 
constantly for two or three minutes. Serve immediately on 
hot toast. 



72 



Welsh Rarebit. 

T)UT a tablespoonful of butter in the chafing-dish ; when 
nearly melted, add a pound and a half of fresh cheese, 
cut in small dice, a teaspoonful of dry mustard, a little cay- 
enne; stir all the time; add a small amount of beer to pre- 
vent burning. Keep adding beer, about half a pint in all. 
Serve hot on toast. 



73 



Cheese Fondu. 

T^UT a tablespoonful of butter in the chafing-dish; when 
melted, add a cup of fresh milk and a cup of fine bread 
crumbs, two cups of grated cheese, a salt-spoonful of dry 
mustard, a little cayenne. Stir constantly, and add, just before 
serving, two eggs, beaten light. 



74 



Warren's Prune Toast, 

r^UT the crust from rather a thick slice of Vienna bread; put 
^ in the chafing-dish two tablespoonfuls of butter, and, when 
very hot, brown the bread on both sides. Pour over this half . 
a pound of Warren's Prunes, which have been previously boiled 
long enough to enable you to remove the pits. Sweeten to 
taste. Add a glass of sherry, and serve with cream. 



75 



Wheatena for Breakfast. 



OUR, very slowly, one measure of Health Food Company's 



Wheatena into six measures of slightly salted, actively 
boiling water. Boil one minute ; serve with cream and sugar. 
If to be served cold, use seven measures of water instead of 
six, and pour the mush into moistened moulds. Turn out 
when cold. It can also be cut in slices and fried in butter 
in the chafing-dish. I cannot praise too highly this delicious 




cereal. 



76 



^^^^ y/////////////^^ 

CEREALINE FLAKES. 

Made from Selected White Corn. Superior to all other cereal preparations for making. muffins,. griddle 
cakes, delicious pastry, etc. Send for Cook Book. 

- — -LIBBY, MCNEILL & LIBBY'S 

WHOLE OX TONGUES, IN CANS. 

Better than Tongues prepared at home, because more carefully cured and more evenly cooked, and free 
from waste. These Tongues are always ready for luncheons and emergencies, thus avoiding care 
and trouble. Send for Cook Book. 

WARREN'S CALIFORNIA PRUNES. 

Different from all other Prunes, foreign and domestic. Cured by a special process, which retains all 
the rich, original fruity flavor of the Prune. They are adapted both for cooking and eating from 
the hand, and are as economical as they are delicious. Send for Cook Book. 

H. M. ANTHONY, 

(SOLE AGENT) 

lOO &> 102 Reade Street, New York. 



KITCHEN FURNISHING 



FOREIGN & DOMESTIC 



| Cutlery, 
Cooking Utensils, j Aqat£ WaR£; 

Copper ^5 Tin Molds, Eddy s Refrigerators. 



LEWIS & CONGER, 

601 & 603 Sixth Avenue. - - - 1338 & 1340 Broadway 



A COMPLETE 




CONSISTING OF AN 

AGATE CHAFING DISH, 

OVAL TRAY, 
" SOUP BOWL, 

STRAINER, 
" SOUP PLATE, 

MEASURING CUP. 

Packed, in neat Wooden Box, SS.OO pep set. 



Can be obtained from any first-elass dealer in Hardware, 
Crockery, and House Furnishing Goods, or from the 



New York Exchange, 329 Fifth Avenue. 



LIBRARY OF CONGRESS 




